Salsa recipes

[JohnRandle]

The garden is growing very rapidly,,
I have to do something, so I am going to make some salsa.
Anyone have a good recipe?
This will be my first time doing it, but I want a good batch.

 

[moxie]

Fire roasting everything gives it a nice depth of flavor. I usually don't have the time or patience for that so it's just tomatoes, onions, jalapenos, one hotter pepper (usually a serrano), cilantro, garlic, cumin, salt & pepper. Are you doing a chunky pico de gallo style or a thinner salsa? The fire roasting is really good for the latter.

 

[JohnRandle]

It'll have the consistency of a Pace type salsa. So..I guess a little on the thicker side.

 

[beardown07]

Find ya a recipe that you can bottle/preserve, and make ya up a boatload.

 

[moxie]

Probably be good to roast some tomatoes and leave some fresh. Are you using fresh? Or canned? Canned is actually pretty good when you want a thinner salsa. What kind of peppers ya got?

 

[JohnRandle]

Find ya a recipe that you can bottle/preserve, and make ya up a boatload.

Yup...Moms has a good one, but it's a bit on the mild side.
So I figured I'd see what you guys had to say.
I should be able to make about 4 quarts of sauce.

 

[beardown07]

Yup...Moms has a good one, but it's a bit on the mild side.
So I figured I'd see what you guys had to say.
I should be able to make about 4 quarts of sauce.

I like the taste and heat of Serranos better than jalapenos

 

[beardown07]

Putting a shit-ton of tomatoes up tomorrow.


Will do salsa too, eventually.

 

[JohnRandle]

Probably be good to roast some tomatoes and leave some fresh. Are you using fresh? Or canned? Canned is actually pretty good when you want a thinner salsa. What kind of peppers ya got?

Fresh tomatoes and jalapenos, the rest I'll have to buy.
I might end up canning some tomatoes as well...we have a shitload of them.

 

[JohnRandle]

I like the taste and heat of Serranos better than jalapenos

I'll probably put a hotter pepper in a couple jars. For the most part I just want a medium heat.

 

[beardown07]

That's the only thing I'm putting up this year.

 

[moxie]

I like the taste and heat of Serranos better than jalapenos

I use both. I like using jalapenos for the fresh taste and serranos for the heat. Shit's so good!

 

[moxie]

I'll probably put a hotter pepper in a couple jars. For the most part I just want a medium heat.

One serrano will give you a healthy kick. To me, jalapenos are more of a fresh, green, slight heat whereas the serranos will give some good burn. Do not chop them with bare hands! The best spice to give it an authentic flavor is some cumin. Go easy with it though because it can get overpowering quick. And salsa always tastes better the next day, when the flavors have had a chance to marry. Usually gets hotter, too!

 

[outofyourmind]

I love a good Pico de gallo myself.
any recipes for that

 

[moxie]

I love a good Pico de gallo myself.
any recipes for that

View attachment 24427

Just dice up exactly what ya see there! Maters, onions (I like red over white or yellow. They're a bit sweeter to me), peppers (jalapenos for warmth, serranos for an ass kicking), garlic, cilantro. Season with salt, pepper and just a little bit of cumin. Be sure to scoop the guts out of the tomatoes so there's not a lot of juice to make it salsa-y.

 

[beardown07]

Salsa is only worth making with home-grown tomatoes.


Is there a vegetable with a bigger disparity between store-purchased and home-grown? If you have never had a home-grown tomato, you have never had a tomato.

 

[moxie]

Salsa is only worth making with home-grown tomatoes.


Is there a vegetable with a bigger disparity between store-purchased and home-grown? If you have never had a home-grown tomato, you have never had a tomato.

Salsa's dope, yo. Salsa can be doctored to be palatable even if you have bland store bought maters. In the winter, I make it with canned San Marzanos and it's pretty friggin' good.



But you are right on the disparity in flavor, smartass.

 

[beardown07]

View attachment 24492

Salsa's dope, yo. Salsa can be doctored to be palatable even if you have bland store bought maters. In the winter, I make it with canned San Marzanos and it's pretty friggin' good.



But you are right on the disparity in flavor, smartass.

Take those over the fresh in the store 90% of the time.

I put up my own tomatoes, and I would rather open a jar and eat those raw than mass-produced tomatoes. They are pointless. They have zero flavor.

 

[moxie]

Take those over the fresh in the store 90% of the time.

I put up my own tomatoes, and I would rather open a jar and eat those raw than mass-produced tomatoes. They are pointless. They have zero flavor.

We've got a lot of farmer's markets here, so the heirloom varieties are plentiful. I also will use the grape tomatoes. Those seem to have a lot of flavor, too. I can just chop those up with some salt, pepper & a little bit of balsamic for a quick snack.

 

[SeeYouNT]

Salsa is only worth making with home-grown tomatoes.


Is there a vegetable with a bigger disparity between store-purchased and home-grown? If you have never had a home-grown tomato, you have never had a tomato.

The store bought tomatoes are just so damn bland. I assume that's from either a) picking them too soon, b) refrigerating them or c) both a and b.